It’s weird to think that I went almost 25 years with hating all fish other than salmon. In fact, all it took was one trip to a beach town in Mexico to make me realize that all fish is truly amazing.

Since then I have tasted fish in every way it can possibly be made. Well, maybe not EVERY single way possible. But I have definitely had an abundance of fish over the past 5 years. I will say that hands down my favorite has to be fish tacos. If it’s on a menu, that’s what I’m getting no questions asked.

Although there are so many delicious ways to make fish tacos, my favorite incorporates the tropical flavors that are pronounced in Mexico. After all, that’s what got me hooked!

These Coconut Lime Fish Tacos with Mango Salsa are the perfect combination of tropical sweetness with the tangy addition of lime.

To make these delicious Coconut Lime Fish Tacos with Mango Salsa, firstly preheat oven to 425°F. Then Line a baking pan with foil and place a cooking rack on top.

In a shallow dish combine the coconut, panko, and garlic powder. In another shallow dish, add the lightly beaten egg. Dip each fish strip in the egg white, followed by the coconut/panko mixture.

Cover the fish strips completely with the coconut/panko mixture and place on the cooking rack. Lightly spray with cooking spray, and place in the oven for 15-20 minutes or until cooked through and lightly golden brown on top.

In a separate bowl combine and mix the greek yogurt with the remaining 1 tbsp lime juice.

To serve, add 1-2 tbsp lime greek yogurt to a tortilla, and top with fish strips, and 2-3 tbsp mango salsa. Top with additional lime greek yogurt if preferred.

Serve warm and enjoy a little taste of Mexico!

Coconut Lime Fish Tacos With Mango Salsa

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Average: 5/5

1 ratings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Author: Charlene Pors

Yield: 8 fish tacos

Serving Size: 1 fish taco

Ingredients

1 lb cod (or other white fish), cut into strips

1/2 cup shredded coconut, unsweetened

1/2 cup panko, whole wheat

1/4 tsp garlic powder

1 egg white, lightly beaten

1 ripe mango, peeled and diced

1/4 cup red onion, minced

1 tablespoon cilantro, minced

1 jalapeno pepper, seeded and minced

2 tbsp lime juice, divided

1/2 cup greek yogurt, plain

1 tbsp lime juice

8 corn tortillas, gluten free, small

Instructions

Preheat oven to 425°F.

Line a baking pan with foil and place a cooking rack on top. In a shallow dish combine the coconut, panko, and garlic powder. In another shallow dish, add the lightly beaten egg. Dip each fish strip in the egg white, followed by the coconut/panko mixture. Cover the fish strips completely with the coconut/panko mixture and place on the cooking rack. Lightly spray with cooking spray, and place in the preheated oven for 15-20 minutes, or until cooked through and lightly golden brown on top.